Indulge in the Ultimate Dark Chocolate Oreo Mousse Pie

👩‍🍳 Instructions

1. 1

   Preheat oven to 350°F (175°C). In a food processor, crush Oreos until fine. Mix with melted butter and optional sea salt until moistened. Press into a 9-inch pie plate. Bake 8-10 minutes, then cool completely.
2. 2

   Place 12 oz chopped dark chocolate in a large bowl. In a saucepan, heat milk, granulated sugar, and a pinch of salt until warm. Whisk egg yolks in a separate bowl. Slowly temper warm milk into yolks, then return mixture to saucepan. Cook over low heat, stirring, until thickened (3-5 minutes).
3. 3

   Pour hot custard over chopped dark chocolate. Let sit 2-3 minutes, then whisk until smooth. Stir in 1 tsp vanilla extract. Let chocolate base cool completely at room temperature.
4. 4

   In a clean bowl, beat egg whites until stiff peaks form. Gently fold egg whites into the cooled chocolate mixture in two additions.
5. 5

   In a very cold bowl, beat 1 1/2 cups heavy cream until medium-stiff peaks form. Gently fold into the chocolate mousse until just combined. Pour mousse into the cooled Oreo crust, spread evenly, and refrigerate for at least 4 hours or overnight.
6. 6

   For ganache: Place 4 oz chopped dark chocolate in a small bowl. Heat 1/2 cup heavy cream until simmering. Pour hot cream over chocolate. Let sit 5 minutes, then add optional butter and whisk until smooth. Let cool 15-20 minutes, stirring occasionally, until slightly thickened. Pour over chilled mousse pie and refrigerate for at least 1 hour.
7. 7

   For topping: In a very cold bowl, beat 1 cup heavy cream, powdered sugar, and 1/2 tsp vanilla until medium-stiff peaks form. Pipe or spread over the pie just before serving.